It's Cyber Monday, YOU GUYS, and the Sarah Palin Channel is bringin' you more hot online deals than you can shake a snow machine at! You guys all know Cyber Monday, right? It's the day when all us lazy millennial types stop sexting for two goddamn seconds and buy all of our Christmas presents online, rather than trample one another at Wal-Mart like George Washington did.
Yeah, that thing about pie crusts -- seriously, why were our grandmothers and great-grandmothers able to expertly roll out perfect, thin pie crusts in half the time and with half the hassle and achieve twice the quality (or better) that we ever can now, even after decades of practice? (It's absolutely true, by the way.)
I am still researching this, but I think I've got at least part of the answer. I have talked to a few old lumber camp cooks in the area. These were women who ran the kitchens that fed the men at the camps during logging operations in days of yore. (Around here that means up to around a decade or so ago.) They made everything from scratch every day on wood-fired cast iron stoves deep in the woods far from any services or electricity.
The short answer: lard.
None of this modern polyunsaturated canola oil stuff, but good old fashioned beef lard. That's not the whole answer though; it's only Part A.
Part #2 of the answer has to do with the quality of said lard. Basically, 30, 40, 50 years ago it was much more "lardy" than the lard that you can get now. And the reason for that is because in that earlier era the lard came from a source that wasn't stoked with BGH and every combination of antibiotics known to science as the cattle are now. It turns out that healthier, non-doped bovines yield higher quality products. (Imagine that?) The cooks I talked to swore that they could see the difference in the lard over the years.
Addendum: I know, I know ... lard is pork fat. Beef fat is called tallow. The story that I got from the former camp cooks was a bit vague on this point. It is possible that they used "lard" to refer to any animal fat (including beef) used in cooking. It is also possible that I misunderstood them to be talking about beef fat due to other comments they made, when in fact they were referring to pork. I heard the story several years ago in the context of my former career, and I no longer have the ability to check back with my sources. Most likely the error is mine.
After way too much contemplation, I have concluded that "easy as pie" must date back to when ovens were wood-burning and temperature was much harder to regulate. Pie isn't that temperature sensitive but cakes are very much so. At least that's the only explanation I can think of. And yeah, I can't roll a crust out without patching it either.
Immermutterfickendespaetlaese.
Creme du Glen.
Except bacon.
Yeah, that thing about pie crusts -- seriously, why were our grandmothers and great-grandmothers able to expertly roll out perfect, thin pie crusts in half the time and with half the hassle and achieve twice the quality (or better) that we ever can now, even after decades of practice? (It's absolutely true, by the way.)
I am still researching this, but I think I've got at least part of the answer. I have talked to a few old lumber camp cooks in the area. These were women who ran the kitchens that fed the men at the camps during logging operations in days of yore. (Around here that means up to around a decade or so ago.) They made everything from scratch every day on wood-fired cast iron stoves deep in the woods far from any services or electricity.
The short answer: lard.
None of this modern polyunsaturated canola oil stuff, but good old fashioned beef lard. That's not the whole answer though; it's only Part A.
Part #2 of the answer has to do with the quality of said lard. Basically, 30, 40, 50 years ago it was much more "lardy" than the lard that you can get now. And the reason for that is because in that earlier era the lard came from a source that wasn't stoked with BGH and every combination of antibiotics known to science as the cattle are now. It turns out that healthier, non-doped bovines yield higher quality products. (Imagine that?) The cooks I talked to swore that they could see the difference in the lard over the years.
Addendum: I know, I know ... lard is pork fat. Beef fat is called tallow. The story that I got from the former camp cooks was a bit vague on this point. It is possible that they used "lard" to refer to any animal fat (including beef) used in cooking. It is also possible that I misunderstood them to be talking about beef fat due to other comments they made, when in fact they were referring to pork. I heard the story several years ago in the context of my former career, and I no longer have the ability to check back with my sources. Most likely the error is mine.
'Snot a good practice.
Maybe she stole that part of the recipe from John Ashcroft.
Both of those sound like actual Palin names.
After way too much contemplation, I have concluded that "easy as pie" must date back to when ovens were wood-burning and temperature was much harder to regulate. Pie isn't that temperature sensitive but cakes are very much so. At least that's the only explanation I can think of. And yeah, I can't roll a crust out without patching it either.
Indeed, the cut of Itt's gibberish is 100% authentic.
I don't know what to say.
<i>&quot;I go online and I find that recipe and I try to copy it&quot;</i>
She takes the same approach to her political &quot;thoughts&quot;.
Also, Sarah, FYI: No one goes on line to copy you. For example, I just looked out my window and all the sweaters are fully formed.
She wipes her nose with her hand early on and then doesn&#039;t wash her hands before handling food. Nice.
Vegetable oil for pie dough? ew. God knew what she was doing when she created butter.
Come to Crazy Sarah&#039;s Cybersale! The prices and spokeswoman are INSANE!!! All terms of office are HALF OFF!!
Needs moar moose lard.